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Cappuccino Cake

"Coffee and chocolate in one delicious bite!"

This cappuccino cake is part of of my
coffee dessert recipes collection.
The cake portion is a simple chocolate torte which is one of those very popular Italian cakes.
The custard is where you get the cappuccino portion. And that's made from the instant Espresso Powder .
I use this product alot. But before
I found this neat little product I had to find a way to work around it. So if that's you I listed ways to substitute in the section
below.

As for the cake part, it's a real simple chocolate torte. Simple means, only five ingredients. (And only four ingredients if you
want to skip the nuts.)
And if you just wanted to stop there and enjoy the torte you'd still have a lovely dessert too.

If this wasn't exactly what you were looking for - but want a cappuccino flavored dessert check out my cake section below and don't forget
I have a whole section devoted to coffee dessert recipes (if you are
craving that coffee thing).

* To serve the dessert cold - set the cooked sauce aside and when its cold fold in one stiffly beaten egg white. Then pour over cake right before serving.

* I'd set aside about 1 hour to get this all done.

Recipe adapted from De' Medici Kitchen as seen on Public Television and sponsored by Braun

Where's the flour?

Not here! This is more of a torte - but not. Okay, that's like talking out of
both sides of my mouth. Let me explain. Tortes are generally dense cakes made without flour.
And true there is no flour in this cappuccino cake . BUT this cake isn't dense
because you work with the egg whites and fold them into the cake.

What Can I substitute for the instant espresso powder?

Use instant coffee crystals:

2 tablespoons instant coffee

mixed with 2 teaspoons of boiling water

For years I didn't have the espresso powder or instant coffee so I brewed VERY VERY VERY strong coffee. It worked. It will never
be as good as espresso. But it's an OK workaround.

How is espresso different from coffee?

It's in the bean. They are slightly different. Most noticeable thing is the dark oily roast on the espresso bean.

Easter Baking!

Easter brings on a time of baking in my house. I never ever go on a dessert or goodie fast for Lent! (Ha!)

During this season we have two birthdays in our family. Which means lots of food and sweet treats. And then there is Easter.

The Cassata Cake is a traditional Easter cake. It's the green one in the picture at the top of the page. I will say it takes a lot of time. But
it's quite tasty. The filling is like a cannoli, only it sits inside the cake.

If you want a traditional Italian Easter Bread, I have that too. The bread is shaped like a dove. And I have directions on how you can do that without a mold
One quick thing about the Italian Easter Bread - it requires no yeast. So if that's a big deal, here you go!